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Cashew Cream Recipe {Dairy-Free and Vegan}

September 14, 2015 by Jeanette 42 Comments

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Cashew Cream makes a wonderful dairy-free, vegan substitute for heavy cream.
Vegan Cashew Cream - this is so rich and creamy - it makes a great dairy-free substitute for heavy cream

You might have noticed we’ve made a few changes here on Jeanette’s Healthy Living. I am super excited to unveil a new blog design with an updated look and feel, thanks to Julie from Deluxe Designs and Shauna from SMD Web & Blog Design. The inspiration for my new logo was the sunrise above the clouds at Haleakala Volcano on the island of Maui, one of nature’s most spectacular wonders that I experienced with my family last summer and on my honeymoon. Can you see the sun peeking through all the layers of color in the new logo?

Hawaiian Sunrise Haleakala Crater

Hawaiian Sunrise Haleakala Crater

Hawaiian Sunrise Haleakala Crater

And now onto our Cashew Cream. About five years ago, I discovered cashew cream. What an eye opener that was. Cashew Cream is a wonderful dairy-free, vegan alternative for heavy cream. Although it won’t whip up like heavy cream, it’s great in soups, sauces and desserts that call for heavy cream. It’s so easy to make and the mouthfeel is rich, creamy and has dairy notes.

Vegan Cashew Cream - this is so rich and creamy - it makes a great dairy-free substitute for heavy cream

Cashew cream is typically made with raw cashews, but I decided to boil the cashews first because the cashews I used were from the bulk bin and I was nervous about the cleanliness of the nuts since I was giving it to a friend with a compromised immune system. It’s just an extra ounce of precaution. I’ve made cashew cream without boiling the nuts first and it works just fine.

Vegan Cashew Cream - this is so rich and creamy - it makes a great dairy-free substitute for heavy cream
4.5 from 2 votes
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Cashew Cream

Course vegan
Prep Time 5 minutes
Soaking Time 30 minutes
Servings 28
Calories 51 kcal

Ingredients

  • 2 cups raw cashews
  • 1 1/2 cups water

Instructions

  1. Bring a medium pot of water to boil; add cashews and bring back to a boil; drain and place cashews back in pot; cover with water; let sit 30 minutes. Drain cashews and place in a blender; add 1 1/2 cups water and blend until very smooth (no particles should remain). Transfer to a container and refrigerate.
Nutrition Facts
Cashew Cream
Amount Per Serving
Calories 51 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 61mg2%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin C 1mg1%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Chemotherapy Recipes, Clean Eating, Cooking For Cancer, dairy-free, dips and sauces, gluten-free, Liquid/Soft Food Diet, Pureed Food Diet, vegan, vegetarian Tagged With: cashew cream, dairy-free, heavy cream alternative, vegan

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Comments

  1. Angie@Angie's Recipes says

    September 14, 2015 at 5:19 am

    Sooooooooooooo creamy and delicious!

    Reply
    • Jeanette says

      September 14, 2015 at 9:03 pm

      I love cashew cream because it’s so creamy!

      Reply
      • Elizabeth says

        September 4, 2016 at 5:20 pm

        How long will it keep in the refrigerator?

        Reply
        • Jeanette says

          September 4, 2016 at 8:58 pm

          This should last about a week in the refrigerator.

          Reply
  2. Melanie @ Nutritious Eats says

    September 14, 2015 at 9:28 am

    I adore cashew cream. Although I am not vegan, I just love the flavor and nutritional benefits.

    Reply
    • Jeanette says

      September 14, 2015 at 9:04 pm

      I do too Melanie – it’s so good!

      Reply
  3. Rebecca @ Strength and Sunshine says

    September 14, 2015 at 4:44 pm

    I love the new look!!! Beautiful! And so is this creamy dreamy cashew cream!

    Reply
    • Jeanette says

      September 14, 2015 at 9:04 pm

      Thank you Rebecca!

      Reply
  4. Olivia says

    September 15, 2015 at 8:49 am

    Loving the new look of the blog and the logo is great! Simple yet scrummy cashew cream too.

    Reply
    • Jeanette says

      September 15, 2015 at 2:17 pm

      Thanks Olivia!

      Reply
  5. Alice @ Hip Foodie Mom says

    September 15, 2015 at 10:01 pm

    yes, i love the new blog design!!! and can’t wait to try this!!!

    Reply
    • Jeanette says

      September 15, 2015 at 10:38 pm

      Thanks Alice! I’m really happy with the way everything came out!

      Reply
  6. Cookin Canuck says

    September 16, 2015 at 10:39 am

    I need to whip up some of this to keep on hand for cream soups. Great idea, Jeanette! And your blog is looking great!

    Reply
    • Jeanette says

      September 17, 2015 at 7:10 am

      Dara – this would work great in creamy soups. Thanks – glad you like the new look!

      Reply
  7. Kelly Christensen says

    September 17, 2015 at 11:18 am

    Jeanette, How long will this last in the fridge?

    Reply
    • Jeanette says

      September 17, 2015 at 9:41 pm

      It should last a week.

      Reply
  8. Cindy says

    April 20, 2016 at 5:52 pm

    Hello,
    A friend recommended this recipe to me since I’m lactose intolerant.
    I haven’t tried making this but I am super interested in a non-dairy heavy cream replacement.
    I was wondering, how much cream does this recipe produce and does it matter how much water you cover the cashews in?

    Reply
    • Jeanette says

      April 20, 2016 at 10:49 pm

      Cindy – this recipe makes about 3 cups. Just add enough water to cover the cashews. You will end up draining it off before blending.

      Reply
  9. Jackie says

    May 19, 2016 at 12:29 pm

    5 stars
    How long can we store it?

    Reply
    • Jeanette says

      May 20, 2016 at 12:11 pm

      It think this should keep about one week in the refrigerator

      Reply
  10. Lauren Guess says

    July 16, 2016 at 2:18 pm

    Yum! I’ll be trying this soon. I have a dairy allergy but love the creaminess dairy adds to everything. I’ve tried almond milk & coconut milk in my coffee it leaves a horrible aftertaste!

    I can’t wait to whip this up tonight & have it first thing in the morning!

    Reply
    • Jeanette says

      July 17, 2016 at 10:54 pm

      Cashew milk and cashew cream have a very creamy taste. I hope you like this!

      Reply
  11. Dawn says

    July 27, 2016 at 6:08 pm

    How long does it keep?

    Reply
    • Jeanette says

      July 27, 2016 at 8:19 pm

      This should keep about a week

      Reply
  12. Kendy McWherter says

    September 15, 2016 at 4:01 pm

    Why do you have to put the cashews in boiling water? Is it to soften or another reason? I usually soak them in filtered water for several hours. Thank you for your response.

    Reply
    • Jeanette says

      September 16, 2016 at 4:20 pm

      Hi Kendy – you don’t have to use boiling water. I usually just use room temperature water. The only reason I used boiling water was because I bought the cashews in a bulk bin and was making this for someone with a compromised immune system. I thought using boiling water might “clean” the cashews a bit.

      Reply
  13. Linda Geiger says

    September 30, 2017 at 4:52 pm

    If I need a cup of “heavy cream” what amount of cashews/water would I use. 2 cups would be expensive and I wouldn’t need 3 cups of cream. Thanks!

    Reply
    • Jeanette says

      September 30, 2017 at 7:05 pm

      It would be 2/3 of the recipe, so 2/3 cup cashews and 1/2 cup water. It might hard to blend this unless you have small blender – like a Magic Bullet.

      Reply
  14. Anna says

    November 26, 2017 at 2:27 pm

    Does it freeze well? I’m not sure I could use three cups in a week.

    Reply
    • Jeanette says

      November 26, 2017 at 4:16 pm

      Hi Anna – I have frozen cashew cream in smaller containers and it seems fine. You may have to mix it up after defrosting. You can also make half the recipe.

      Reply
  15. Ciley says

    November 27, 2017 at 5:49 pm

    Does this have a really nutty flavor? I’m trying to find a heavy cream substitute for a sea salt caramel receipt for a vegan friend. Any suggests for evaporated milk? Thanks!

    Reply
    • Jeanette says

      November 27, 2017 at 6:45 pm

      This does not have a nutty flavor like other nuts. I have seen evaporated milk recipes that simply say to cook non-dairy milk such as coconut milk or almond milk until it is reduced by half. I think you can also buy evaporated coconut milk online.

      Reply
  16. Yvonne says

    December 3, 2017 at 5:41 pm

    4 stars
    Directions don’t indicate how long to boil once water boils prior to draining and returning to pot to cover with water again.

    Reply
    • Jeanette says

      December 3, 2017 at 5:55 pm

      Hi Yvonne, once the water and cashews come to a boil, drain the cashews and return to the pot, cover with water and let soak.

      Reply
  17. Miya says

    December 14, 2017 at 8:25 am

    Do you need raw cashews? I have the Costco ones that are cooked and can be eaten straight out of the container.

    Reply
    • Jeanette says

      December 14, 2017 at 11:43 am

      This is made with raw cashews – I have never tried it with roasted cashews but I’m guessing they will not hydrate very well and the taste will be very different.

      Reply
  18. Kendy says

    March 30, 2018 at 6:22 pm

    Can you used cashew cream to whipped into frosting for cake?

    Reply
    • Jeanette says

      April 2, 2018 at 12:21 pm

      I haven’t tried using cashew cream like frosting, but it might work – however, I would not frost the cake too far in advance

      Reply
  19. Donna says

    May 11, 2018 at 3:04 pm

    I was wondering if other nuts could be used and have you tried it with different nuts. Although I love cashews, I don’t believe I have seen raw cashews in the grocery stores.
    Thanks, Donna

    Reply
    • Jeanette says

      May 12, 2018 at 10:04 am

      You could try almonds, brazil nuts, macadamia nuts or walnuts (without skins). If there’s an Indian store near you, they carry raw cashews (Trader Joe’s might also have them).

      Reply
      • Nancy says

        June 3, 2018 at 10:47 am

        But can you freeze the cashew cream and if so how long can you store in freezer ?

        Reply
        • Jeanette says

          June 3, 2018 at 2:40 pm

          You can freeze cashew cream – you will probably have to stir it up when you defrost it. I think it should keep for several months in the freezer.

          Reply

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